Did I tell you my sister and my mother keep a paleo diet? Yeah. I don’t really… I eat cookies and brownies. I don’t eat much pasta or bread, but I am not paleo. I just don’t have the self control, plus the three months I tried it all I did was eat bacon and eggs. You know what happens when you eat bacon and eggs every day? You get fat.
Anyway – my sister brought home these two gorgeous cabbages from her co-op and then promptly flew the coop for the west coast for the holidays. I’ve been staring at the two cabbages thinking “how much coleslaw can someone eat???”
However, I decided I wanted something warm and yummy. It is snowing outside, after all. I read a couple recipes about roasted slices of cabbage, and as I sliced into my pretty cabbage, I realized the slices wouldn’t stay together, let alone roast in a single piece. However, I threw caution to the wind and roasted my pretty slices. I generously sprinkled some salt, pepper, and good olive oil over the slices. I baked at 400F for about 40 minutes. I had two pans. One, I kept as tidy as possible and let the slices roast. And the second? I pulled apart those slices into beautifully toasted ribbons. I tossed a little chopped garlic in at the last minute and baked for another 5 minutes. Glorious.
Paleo Cabbage Ribbons (an inspired recipe)
- 1 head of green cabbage, washed and the outer leaves removed
- 4 cloves of minced garlic
- about 1/4 cup of olive oil (plus some as needed)
- Preheat the oven to 400F
- Slice the cabbage into slices and remove the core in the middle sections
- In two rimmed baking sheets, place the slices in the sheets, spaced apart well.
- Sprinkle with salt and pepper
- Evenly drizzle olive oil
- Bake at 400F for 40 minutes
- Break apart the slices into ribbons and toss with minced garlic
- Return to the oven for 10 more minutes, or until caramelized